
This is a rye-wheat bread that is apparently popular in France. I got the recipe from Bernd's Bakery, a blog that I found through the blog of Stanley Ginsberg, the author of The Rye Baker (which is a masterpiece of a cookbook).
Bernd's original blog post can be found here.
My (slightly adapted) formula:
PAIN DE METEIL
Liquid Levain
10 g starter (I used a 100% hydration rye starter)
95 g water
95 g Strong Rye Flour (I used BRM Dark Rye Flour)
Mix the ingredients and ferment at warm RT for 12-16 hours.
Poolish
2 g fresh yeast
140 g water
140 g AP flour
Mix the yeast in the water, mix in the flour until smooth, and ferment for 12-16 h. (I did 3 h at RT and the rest in the fridge, removing the cold poolish from the fridge 1 hr before the final build).
Final Build
Liquid Levain (all)
Poolish (all)
140 g water
155 g flour (I used one-half bread flour and one-half Gold Medal AP flour)
205 g Strong Rye Flour (I used NY Bakers Type 1740 Rye Flour - a darkish, whole-rye flour)
12 g salt
Dissolve levain and poolish in water, add flours and salt, mix well, and autolyse 20 min. (Desired dough temp 77° F)
Mix with dough hook on KA 2 for 2 min., then KA 4 for 4 min. until good gluten development (+ windowpane).
Ferment for 3 h at warm RT, with a stretch-and-fold twice at 40 min and 80 min.
Preshape and let relax 15 min.
Preheat oven to 500° F with baking stone and lava rock steam tray.
Shape in to oval oblong and move to proofing basket. Proof for 70 min at 75-80° F.
Bake at 480° F with steam for 15 min, then remove steam tray and bake at 420° for an additional 30 min.
The finished loaf is above. Here's a crumb picture.
The bread is really nice -- a beautiful marriage of wheat and rye flavors and textures. It was SIGNIFICANTLY better on day 2 (like most rye breads), and froze extremely well.
I might move the salt % up from 2.0% (above) to 2.2%, just because I like it that way.
I thought this was a nice find -- I hope to try some of Bernd's other breads.
--Scot Gibson
INGREDIENTS | Liquid Levain | Poolish | Final Build | TOTALS | Bakers % |
Rye starter (100% hydration) | 10 | 10 | 1.7% | ||
Fresh yeast | 2 | 2 | 0.34% | ||
Filtered water | 95 | 140 | 140 | 375 | 63% |
Liquid Levain | 200 | 200 | 34% | ||
Poolish | 282 | 282 | 47% | ||
Gold Medal AP Flour | 140 | 80 | 220 | 37% | |
NY Bakers Full Strength Bread Flour | 75 | 75 | 13% | ||
Bob's Red Mill Dark Rye Flour | 95 | 95 | 16% | ||
NY Bakers Type 1740 Rye Flour | 205 | 205 | 34% | ||
fine sea salt | 12 | 12 | 2.0% | ||
TOTAL FLOUR | 95 | 140 | 360 | 595 | 100% |
TOTAL | 200 | 282 | 994 | 1476 | 248% |
- scotgibson's Blog
- Log in or register to post comments
Everything looks good about this bread, from the floor mix with great rye content to how it looks outside and inside.
That looks amazing, thanks for sharing the recipe Scot.
Benny